I'll raise a hot pot
By VicentaLakin
The mud is known as “water ginseng”, which is not only of fine flesh but also of abundant nutrition. It is rich in protein, minerals and multiple vitamins and has pharmaceutical value. The mud contains a low fat component, a smaller cholesterol, a high protein, low fat food, and an unsaturated fatty acid similar to carbon acrylic acid, which contributes to anti-vascular ageing in humans and thus benefits the elderly and cardiovascular patients. The mud and tofu are co-cooked and have good feeding and therapeutic function. It is particularly suitable for use by weak bodies, cold spleen, malnutrition, children's carcasses, who contribute to growth and development, as well as for the elderly and those with cardiovascular diseases, cancers and post-therapeutic, acute and chronic hepatitis and yellow sluice. It's a good diet。
Recipe Recommendations
- Loach 500 grams
- tender tofu 2 blocks
- celery appropriate amount
- pickled pepper more than 10
- onion ginger garlic appropriate amount
- dried red pepper appropriate amount
- pepper appropriate amount
- Serve the original juice with soup 3 boxes
- bean paste 2 tablespoons
- white sugar 1 teaspoon
- salt 1 teaspoon
Steps for I'll raise a hot pot
1
Buying live mud for two days with fresh water, often changing water。
2
Get ready to go。
3
The pot shall be filled with water of appropriate quantity, burned to about 80 degrees, thrown into the mud, covered with a lid, shut down the fire, and opened in about half a minute. (The water cannot be fully burned, and the mud can't be boiled if it's put on fire, otherwise it'll break the skin, and it'll be covered for about half a minute
4
Clean up the slime on the mud。
5
Another pot boils the proper amount of water, and then pulls a spoon of salt into it and puts it in the cut tofu block。
6
Clean up the gravy, cut it and get pepper ready。
7
A little heating in the pot, with proper oil, and a nice slice of ginger, onions, garlic paste, dry peppers and peppers, with the scent of the fire. (Choose oil is slowly fragrance, don't burn it hot, or the spices will burn, there won't be any fragrance, and dry peppers and peppers will pass through the water, so it won't be easy to fry, and it smells good)
8
Go down to the peppers and fry them, and down to the soy sauce。
9
Turn the oil out。
10
Add soup to the original juice, and put a lid on the fire and boil it for about 10 minutes, so that all the spice tastes can be combined。
11
Go down and wash the mud and tofu。
12
Cover the lid and burn the fire and boil it for about five minutes, adding celery and onions to the fire pot。I'll raise a hot pot Make Tips
Poetic Heart's Notes:
1: After purchasing loach, keep them in clean water for one or two days first to let them expel the remaining silt.
2: When removing the slime from the loach, do not let the water in the pot boil; about 80 degrees Celsius is enough. If the water is boiling, the loach's skin will break the moment it is submerged. Swamp eels can also be treated with this same method to remove their slime.
3: When frying spices, start with a cold pot and cold oil. This allows the fragrance of the spices to be slowly released; if the oil is very hot when you add the spices, they will burn immediately. Additionally, when frying dried red chili peppers and Sichuan peppercorns, you can rinse them in water first to prevent them from burning easily.